Description
This makes one huge appetizer. Another option is to use one block of cream cheese instead of two and then reserve half of the cranberry sauce to serve with turkey. A recipe that does double duty! To save time, buy candied pecans or just use raw pecans.
Ingredients
- FOR THE PECANS:
- 1-½ Tablespoon Packed Brown Sugar
- 1-½ teaspoon Water
- ⅛ teaspoons Vanilla
- ¼ teaspoons Cinnamon
- 1 cup Pecan Halves
- FOR THE DIP:
- 12 ounces, weight (about 2 1/2 Cups) Fresh Or Frozen Cranberries
- 2 whole Serrano Peppers, Seeded And Finely Chopped
- 1 whole Lime, Zest Only, Divided
- ¼ cups Sugar
- ⅛ teaspoons Cloves
- ⅛ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
- ¼ cups Water
- 16 ounces, weight Cream Cheese (I Used Greek Yogurt Cream Cheese), Softened
Preparation
For the pecans:
In a small bowl, combine brown sugar, water, vanilla, and paprika and set aside. In a medium saucepan over medium heat, toast pecans about 3 minutes or until they give off a nutty aroma. Stir occasionally to prevent burning. Pour the sugar mixture over the pecans, stirring constantly for about 15 seconds, until the pecans are thoroughly coated. Immediately remove from the heat and spread on wax paper to cool.
Once cooled, you can break the nuts apart, if needed. The pecans will be slightly sticky at first, but the coating hardens further within a few hours. You may use immediately or prepare in advance.
For the dip:
In a medium saucepan over medium-high eat, combine all the ingredients for the dip except for ½ the lime zest and the cream cheese. Bring to a boil then simmer about 15 minutes or until the sauce has thickened, stirring often.
To assemble, spread the cream cheese evenly on a serving dish, top with warm cranberry sauce. Chop the pecans and sprinkle over the dip and garnish with the remaining lime zest. Serve with crackers.
